10g (2 tsp) vanilla sugar
600g (3 3/4 cups) flour (6 glasses of 200ml)
100g (7 tbsp) butter, melted
METHOD:
In a bowl combine warm milk, sugar, and instant yeast. Whisk well and let sit for 10 minutes.
Pour in oil, add egg and vanilla sugar, and whisk to combine.
Stir in flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until it comes together.
Add butter and continue to knead until you receive an elastic dough.
Cover and let sit for 1 hour.
Divide obtained dough into 10-12 pieces and roll each piece into a ball. Cover with a plastic wrap and let sit for 15 minutes.
Roll each ball into a long oval shape. Fold the oval in half lengthwise and roll it up to receive a croissant. Continue with the remaining dough.
Arrange croissants on a baking tray lined with parchment. Cover and let sit for 15-20 minutes.
Preheat the oven to 180°C/360°F. Brush buns with milk and bake for 25 minutes.
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